although now I remember puting a pinch of chipotle in there. And salt? Yeah, this salt-free nonsense I've been putting myself through isn't worth it. I often use adobo, which takes care of the salt and some of the garlic. Salt and onions work wonders.

Thanks for the reminder-- now to fix the ones left over...

Recipe here: http://www.nytimes.com/recipes/1015844/lamb-meatballs-in-greek-inspired-tomato-sauce.html

even though I'm not a big fan of feta cheese. I will try it next time-- Greeks know from lamb.

Curiously, I was planning on making a tomato sauce similar to the one shown here, but used the last of a bottle of Soy-Vey's Very Very
Teriyaki sauce instead.

Not the best choice. I love that stuff, but it doesn't click with bland lamb.